Fire Roasted Tomatillo & Corn Salsa

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Fire Roasted Tomatillo & Corn Salsa might be a recipe you should try. For $1.03 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 61 calories, 2g of protein, and 1g of fat each. If you have ears of corn, Salt & Pepper, garlic, and a few other ingredients on hand, you can make it. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes around 45 minutes. 231 person have made this recipe and would make it again. It is brought to you by The View from Great Island. It is a budget friendly recipe for fans of Mexican food. With a spoonacular score of 61%, this dish is good. If you like this recipe, you might also like recipes such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, Fire Roasted Corn Salsa, and Fire Roasted Corn Salsa.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Set the oven to broilCut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don't have a gas stove, skip this step.Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it's ready. Squeeze the garlic out of the peel and drop into the processor.Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.

 

Step by step:

1. Set the oven to broil

2. Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.

3. Remove the papery husks from the tomatillos and give them a rinse.

4. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don't have a gas stove, skip this step.

5. Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it's ready. Squeeze the garlic out of the peel and drop into the processor.Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.

Nutrition Information:

covered percent of daily need